The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Confit tuna with white beans, celery and radicchio

If canned tuna just doesn't cut it for you try this - technically similar but worlds apart on the flavour front. The tuna and beans are stored in the flavoured oil, where they last for weeks, ready to drain and mix with salad leaves for a quick meal. You'll need to begin this recipe a day ahead to salt the fish and soak the beans.

You'll need

900 kg skinless yellowfin tuna, cut into 5cm cubes 2 fresh bay leaves 2 tarragon sprigs 1 tbsp fennel seeds 1 tbsp white peppercorns 1 star anise Thinly peeled rind of 1 orange 1 tbsp coarse sea salt 400 gm (2 cups) dried cannellini beans, soaked overnight in cold water 1.5 litres mild-flavoured extra-virgin olive oil 1 Spanish onion, thinly shaved 3 celery stalks, finely diced ½ radicchio, coarsely torn 1 cup (firmly packed) young celery leaves 1 cup (firmly packed) flat-leaf parsley leaves To taste: aged red wine vinegar


  • 01
  • Combine tuna in a large non-reactive roasting pan with the herbs, spices, rind and salt, mixing well, then cover with plastic wrap and refrigerate overnight.
  • 02
  • Preheat oven to 80C (or lowest setting). Drain beans, add to tuna, pour in enough oil to cover tuna, then cover pan with non-stick baking paper and foil. Cook until beans are tender and tuna is cooked through (1½ hours), cool to room temperature, then refrigerate.
  • 03
  • To serve, remove tuna and beans from oil with a slotted spoon and place in a large bowl. Add onion, celery, radicchio, celery leaves and parsley and season to taste. Drizzle with vinegar and more confit oil if required, toss to combine and serve.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Oct 2013

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.